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WO2025186953A1 - Composition d'enrobage pour aliments chauffés - Google Patents

Composition d'enrobage pour aliments chauffés

Info

Publication number
WO2025186953A1
WO2025186953A1 PCT/JP2024/008567 JP2024008567W WO2025186953A1 WO 2025186953 A1 WO2025186953 A1 WO 2025186953A1 JP 2024008567 W JP2024008567 W JP 2024008567W WO 2025186953 A1 WO2025186953 A1 WO 2025186953A1
Authority
WO
WIPO (PCT)
Prior art keywords
starch
food
composition
heated
treated
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
PCT/JP2024/008567
Other languages
English (en)
Japanese (ja)
Other versions
WO2025186953A8 (fr
Inventor
裕士 天野
英俊 川崎
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Nisshin Seifun Welna Inc
Original Assignee
Nisshin Seifun Welna Inc
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Nisshin Seifun Welna Inc filed Critical Nisshin Seifun Welna Inc
Priority to PCT/JP2024/008567 priority Critical patent/WO2025186953A1/fr
Publication of WO2025186953A1 publication Critical patent/WO2025186953A1/fr
Publication of WO2025186953A8 publication Critical patent/WO2025186953A8/fr
Pending legal-status Critical Current
Anticipated expiration legal-status Critical

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/157—Farinaceous granules for dressing meat, fish or the like

Definitions

  • the present invention relates to a coating composition for cooked food used to coat cooked food.
  • Cooked foods have a varied texture, with the interior being moderately soft while the surface is relatively hard due to heating. This texture is particularly noticeable in deep-fried and baked foods, as the moisture near the surface of the food evaporates during heating.
  • Patent Document 1 describes a coating material for fried foods containing one or more types selected from the group consisting of acid-treated acetylated starch and acid-treated hydroxypropylated starch, and states that the use of this coating material results in fried foods with a well-balanced texture and excellent texture maintenance.
  • Patent Document 2 describes a mix for deep-fried food coatings containing wheat flour and at least one of acid-treated starch, heat-moisture treated starch, and cross-linked pregelatinized starch, and further states that the use of this mix makes it possible to obtain deep-fried food coatings that have a crispy texture and maintain their quality even when stored for long periods of time.
  • Patent Document 3 describes a coating material for microwave cooking containing heat-treated starch, which is prepared by heating a starch selected from etherified starch with a specific degree of substitution, acetylated starch with a specific degree of substitution, oxidized starch with a maximum RVA viscosity of 100 to 4,000 mPa ⁇ s, and cross-linked starch with a maximum RVA viscosity of 50 to 4,000 mPa ⁇ s to a gelatinization peak temperature 0.5 to 5.0°C higher than the gelatinization peak temperature before the heat treatment, and describes that deep-fried foods made using this coating material have a crispy coating even when heated in a microwave oven.
  • the present invention provides a cooked food product whose surface texture does not soften easily even after time has passed since cooking or when stored at low temperatures, and which maintains a crispy, crunchy texture.
  • a coating composition for a cooked food product to be applied to the surface of the cooked food product and then heated to form a coating for the food product contains one or more modified starches selected from the group consisting of acid-treated starch and heat-treated starch, A composition, wherein the acid-treated starch and the heat-treated starch have the following properties (A) and (B): (A) when the viscosity of an aqueous suspension containing the acid-treated starch or heat-treated starch is measured using a Rapid Visco Analyzer (RVA) (here, the aqueous suspension contains 25% by mass of the starch, and in the viscosity measurement, the product temperature of the aqueous suspension is first held at 50°C for 1 minute, then raised to 95°C over 7 minutes and 30 seconds, and then maintained at 95°C for 5 minutes), the peak viscosity is 2500 mPa s or less; (B) An aqueous suspension containing the acid
  • a method for producing a cooked food product comprising: Applying the coating composition for heated food according to any one of [1] to [4] to the surface of the heated food; heating the food product to which the composition has been applied to form a coating on the food product;
  • a method for improving the quality of cooked food comprising: Applying the coating composition for heated food according to any one of [1] to [4] to the surface of the heated food; heating the food product to which the composition has been applied to form a coating on the food product;
  • a method comprising: [7] The method according to [5] or [6], wherein the composition to be applied to the heated food is in powder form or in the form of a liquid containing the composition.
  • the coating composition for heated foods of the present invention is applied to the surface of heated food, which is then heated to form a coating on the food. Heated foods that have been coated with the coating composition for heated foods of the present invention and then heated retain a crispy, crunchy texture with little softening of the food surface, even after long-term storage, refrigeration or freezing, or reheating.
  • cooked food refers to food that has been cooked and is ready to eat, and does not include semi-cooked products or pre-prepared ingredients, even if they have been cooked.
  • the cooked food is one that has a crispy or crunchy texture on the surface. Examples of cooked foods with such a texture include fried foods, baked foods, and heated and dried foods, and of these, fried foods and baked foods are preferred because of the preference for a crispy or crunchy texture.
  • the composition of the present invention contains one or more modified starches selected from the group consisting of acid-treated starches and heat-treated starches.
  • the acid-treated starches and heat-treated starches used in the present invention have the following properties (A) and (B):
  • a Rapid Visco Analyzer is a device that measures the viscosity of a starch or flour suspension.
  • a starch or flour suspension (the object to be measured) is filled into a container equipped with a paddle (stirring bar), and the viscosity of the object is measured by rotating the paddle and measuring the resistance force that the paddle experiences.
  • a paddle stir bar
  • RVA devices are commercially available, and RVAs are widely used for quality inspection of foods that contain a lot of starch.
  • An example procedure for measuring the viscosity of starch by RVA is described below. 25 mL of an aqueous suspension containing 25% by mass of sample starch, calculated as dry mass, is placed in an aluminum can (container for the measurement object) attached to a Rapid Visco Analyzer (RVA) (e.g., Newport Scientific's Series 4 RVA-4), and then a paddle (stirring bar) attached to the instrument is placed inside, and the aluminum can is set in the tower of the instrument. While rotating the paddle at a rotation speed of 160 rpm/min, the contents of the aluminum can (aqueous suspension containing the sample starch) are heated and its viscosity is measured.
  • RVA Rapid Visco Analyzer
  • the heating conditions are as follows: the aqueous suspension is first held at a product temperature of 50°C for 1 minute, then raised to a product temperature of 95°C over 7 minutes and 30 seconds, and held at that temperature for 5 minutes. Optionally, the aqueous suspension is further cooled to a product temperature of 50°C over 7 minutes and 30 seconds, and then held at that temperature for 2 minutes. The viscosity of the aqueous suspension is measured during this heating period, and the maximum viscosity is obtained, which is designated as the peak viscosity.
  • the absorbance of the aqueous suspension containing the sample starch is measured at an optical path length of 10 mm.
  • An example of the procedure for measuring the absorbance of an aqueous suspension containing starch is described below.
  • An aqueous suspension containing 0.5% by mass of sample starch, calculated as dry mass, is prepared at an ambient temperature of 25°C.
  • the suspension is filled into a measurement cell with an optical path length of 10 mm without allowing the starch to settle, and the absorbance at 660 nm is measured using an absorption spectrometer (V-630, manufactured by JASCO Corporation).
  • V-630 absorption spectrometer
  • the absorbance is in the range of 0.2 to 0.4.
  • candy obtained by decomposing starch is measured under the same conditions, the absorbance is 0.04 or less.
  • Acid-treated starch is a modified starch obtained by treating raw starch with an acid.
  • the raw starch for the acid-treated starch used in the present invention can be any starch that can be used for food, without any particular limitation. Examples include corn starch, waxy corn starch, tapioca starch, potato starch, wheat starch, and rice starch. Of these, corn starch and waxy corn starch are preferred, and waxy corn starch is more preferred. These raw starches can be used alone or in combination of two or more. Alternatively, acid-treated starches prepared from different raw starches can be used in combination.
  • the acid used for the acid treatment can be any acid that is suitable for food, and examples include hydrochloric acid and sulfuric acid.
  • the acid-treated starch used in the present invention can be prepared by acid-treating the raw starch under conditions that result in an acid-treated starch having the properties (A) and (B) described above.
  • the acid-treated starch can be prepared by conventional methods.
  • the acid-treated starch can be prepared by adding the raw starch to a 0.5 to 2% acid solution to prepare a suspension of approximately 10 to 50% by mass, and treating the suspension at 20 to 50°C for 1 to 16 hours.
  • commercially available acid-treated starches having the properties (A) and (B) described above can be selected and used as the acid-treated starch used in the present invention.
  • the acid-treated starch used in the present invention may also be subjected to processes other than acid treatment, such as esterification, etherification, or oxidation.
  • Heat-treated starch is a modified starch obtained by thermally decomposing raw starch. Unlike dextrin, which is also obtained by thermally decomposing starch, heat-treated starch, like unmodified starch, has the property of not dissolving in cold water.
  • raw starches for the heat-treated starch used in the present invention include those exemplified as raw starches for the acid-treated starch described above. Alternatively, a combination of heat-treated starches prepared from different raw starches may be used.
  • the heat-treated starch used in the present invention can be prepared by adding water to raw starch and then heat-treating it under conditions such that the resulting heat-treated starch has the properties (A) and (B) described above. For example, by adjusting the heating temperature and time of the raw starch to within the ranges of 130 to 170°C and 1 to 7 hours, heat-treated starch having the properties (A) and (B) described above can be prepared. Alternatively, commercially available heat-treated starches having the properties (A) and (B) described above can be selected and used as the heat-treated starch used in the present invention.
  • the heat-treated starch used in the present invention may also have been subjected to processing other than heat treatment, such as esterification, etherification, or oxidation.
  • the composition of the present invention contains one or a combination of two or more modified starches selected from the group consisting of the acid-treated starches and heat-treated starches listed above.
  • the total content of the modified starches in the composition of the present invention may be 5% by mass or more of the total mass of the composition, and is preferably 10 to 100% by mass, more preferably 20 to 90 parts by mass, even more preferably 30 to 80 parts by mass, and even more preferably 40 to 75 parts by mass.
  • composition of the present invention may contain other ingredients as needed.
  • other ingredients include unmodified starch; modified starch other than the acid-treated starch and heat-treated starch; cereal flours such as wheat flour, barley flour, and rice flour; proteins such as wheat protein and milk protein; egg powders such as whole egg powder and egg white powder; thickeners; seasonings such as salt, powdered soy sauce, fermented seasonings, sugars, powdered miso paste, and amino acids; leavening agents; emulsifiers; spices; flavorings; nutritional components such as vitamins; coloring agents; and powdered oils and fats.
  • cereal flours such as wheat flour, barley flour, and rice flour
  • proteins such as wheat protein and milk protein
  • egg powders such as whole egg powder and egg white powder
  • thickeners such as seasonings such as salt, powdered soy sauce, fermented seasonings, sugars, powdered miso paste, and amino acids
  • leavening agents emulsifiers
  • spices flavorings
  • composition of the present invention contains such other ingredients, their content may be 95% by mass or less, preferably 90% by mass or less, more preferably 10 to 80 parts by mass, even more preferably 20 to 70 parts by mass, and even more preferably 25 to 60 parts by mass, based on the total mass of the composition.
  • composition of the present invention can be prepared by mixing one or more modified starches selected from the group consisting of the acid-treated starches and heat-treated starches described above, and, if necessary, the other ingredients described above.
  • the composition of the present invention is usually in powder form.
  • the composition of the present invention is used to produce cooked foods. More specifically, the composition of the present invention is used to apply to the surface of cooked food, and then heat the food to form a coating on the food.
  • the composition of the present invention is applied to the surface of cooked food.
  • the food with the composition applied is then heated to form a coating on the food, producing a coated cooked food.
  • the coated cooked food has improved quality compared to cooked foods not coated with the composition of the present invention, i.e., the food surface has less softening and has a crispy or crunchy texture even after long-term storage, refrigerated or frozen storage, or reheating.
  • the target heated food is a fried food, a baked food, or a heated and dried food, and more preferably a fried food or a baked food.
  • fried foods include battered deep-fried foods such as fried chicken, tempura, and breaded fries such as tonkatsu and croquettes; battered deep-fried foods with a similar texture; fried doughnuts; fried bread; corn dogs; etc.
  • baked foods include baked doughnuts, baked foods such as pies, quiches, and Danish pastries; and snacks such as takoyaki.
  • the heated food produced by the present invention is produced by heating the target heated food (first heating) to cook it, and then heating it after the composition of the present invention has been applied (second heating).
  • the first heating is not limited to a single heating, but includes all of the one or more heating processes required to produce a heated food from raw ingredients.
  • the heated food produced by the first heating may be heat-sterilized, or reheated to reheat the cooled food for consumption, as necessary.
  • the second heating may also serve as heat-sterilization and reheating of the target heated food.
  • the composition of the present invention may be in powder form, or a liquid (including a paste) containing the composition of the present invention may be used.
  • a mixed liquid prepared by mixing the composition of the present invention with an aqueous liquid such as water can be used.
  • the mixed liquid is preferably prepared by mixing the powdered composition of the present invention with the aqueous liquid at a mass ratio (composition:aqueous liquid) of 100:100-500, more preferably 100:150-350.
  • the mixed liquid preferably has a viscosity of 20-400 mPa ⁇ s, more preferably 30-300 mPa ⁇ s, and even more preferably 40-200 mPa ⁇ s, when measured using a Brookfield viscometer at a product temperature of 25°C and a rotor rotation speed of 30-60 rpm.
  • the mixing ratio of the composition of the present invention to the aqueous liquid in the mixed liquid is within the above range, or when the viscosity of the mixed liquid is within the above range, the mixed liquid is less likely to adhere unevenly to the food and the application process is smooth, making it preferable.
  • the method for applying the composition of the present invention to the target heated food product is not particularly limited, and conventional methods for applying powder or liquid to the surface of food can be used.
  • methods for applying a powdered composition include: 1) sprinkling the composition over the food product; 2) placing the composition and the food product in a bag and shaking the bag with the opening closed; 3) spreading the composition over a relatively wide container such as a plate and rolling the food product on top of it, or pressing the food product against the composition.
  • Examples of methods for applying a liquid containing the composition of the present invention include: 4) spraying the liquid over the food product; 5) placing the liquid in a container and immersing the food product in it; and 6) placing the food product on a relatively wide container such as a plate and rolling the food product while pouring or smearing the liquid over it to spread the liquid over the entire food product.
  • the amount of the composition of the present invention adhered to the target cooked food is preferably 0.3 to 40 parts by mass, more preferably 0.5 to 35 parts by mass, even more preferably 1 to 25 parts by mass, and even more preferably 1.5 to 15 parts by mass, in terms of the solid content equivalent of the composition, per 100 parts by mass of the target cooked food.
  • the composition may be applied unevenly or the applied composition may be easily peeled off from the food.
  • the temperature of the heated food to which the composition of the present invention is to be applied is preferably 60°C or below, more preferably -40 to 45°C, and even more preferably -20 to 30°C.
  • Heated foods to which the composition of the present invention has been applied may be heated immediately, or, if necessary, may be heated after allowing the composition to soak into the food for several minutes to an hour.
  • the second heating method may be any method that can immobilize the composition described above, including, for example, heating using oil as a heat medium, such as deep-frying and pan-frying; heating using water as a heat medium, such as boiling and steaming; heating using air as a heat medium, such as oven-baking and hot air heating; heating using a solid as a heat medium, such as teppanyaki; microwave heating; and combinations of these.
  • heating using water as a heat medium may cause the composition of the present invention to flow and detach from the surface of the food.
  • heating using a solid as a heat medium and microwave heating may cause the composition of the present invention to burn, resulting in discoloration of the heated food, or the heated food may be rapidly heated in a localized area, causing it to burst.
  • the second heating is preferably performed using oil as a heat medium or air as a heat medium, and more preferably using oil as a heat medium. Deep frying is even more preferable as it allows the entire food to be heated evenly.
  • the heating conditions for the second heating can be adjusted appropriately depending on the state of the composition of the present invention attached to the food and the heating method used, so that the composition can be fixed without causing excessive discoloration or burning of the food.
  • the food in the case of a food to which a mixture of the composition of the present invention and an aqueous liquid has been attached, the food is heated under conditions that will prevent discoloration or burning of the food until the water in the mixture has evaporated and the composition has solidified. If the heating temperature is higher or the heating time is longer, the food is more likely to discolor or burn. Furthermore, if the heating time is longer, the food may dry out and become hard in texture. For example, in the case of deep-frying, a temperature of 150 to 180°C for about 15 to 45 seconds is preferred.
  • compositions of the present invention are given below: 1) A method in which the composition of the present invention (powder or liquid form) is applied to fried chicken karaage, followed by frying or baking the chicken again; 2) A method in which the composition of the present invention (in powder or liquid form) is applied to a fried donut and the donut is fried or baked again; 3) A method in which the composition of the present invention (powder or liquid form) is applied to grilled fish and then grilled or deep-fried again; 4) As a modified example, the composition of the present invention (powder form) is applied to deep-fried pork cutlet (fried with breadcrumbs), and then batter and breadcrumbs are applied, followed by deep-frying again.
  • the second heating causes the food to be coated with the composition of the present invention, producing a coated cooked food.
  • the produced cooked food may be eaten immediately, or may be stored at room temperature, refrigerated, or frozen and then eaten. If the heated food has been stored at room temperature, refrigerated, or frozen, it may be thawed or reheated before eating, if necessary.
  • Reheating techniques include microwave heating.
  • Preparation Example (Preparation of Acid-Treated Starch) Unmodified waxy corn starch and unmodified wheat starch were used as raw starches. 35% hydrochloric acid was diluted to 1.2%, and the raw starch was added thereto to a concentration of 40% by mass and stirred thoroughly to obtain a suspension. The container containing the suspension was kept at 45°C, and the acid treatment reaction was carried out with stirring for the time shown in Table 1. After the reaction was completed, the suspension was neutralized, washed with water, dehydrated, and dried to prepare acid-treated starch.
  • RVA Rapid Visco Analyzer
  • the heating conditions were as follows: the aqueous suspension was initially held at a product temperature of 50°C for 1 minute, then raised to a product temperature of 95°C over 7 minutes and 30 seconds, and held at that temperature for 5 minutes. The viscosity of the aqueous suspension was measured during this heating period, and the maximum viscosity was taken as the peak viscosity.
  • Test Example 1 (1) Preparation of coating composition
  • the starch-containing raw materials prepared in the preparation examples were mixed according to the formulation shown in Table 2 to prepare a powdered composition.
  • 100 g of the composition was thoroughly mixed with 150 mL of water to prepare a mixed solution.
  • the viscosity of the mixed solution was measured using a Brookfield viscometer at a product temperature of 25°C and a rotor rotation speed of 30 to 60 rpm, and was found to be 10 to 200 mPa s.
  • the coated fried chicken pieces produced in (3) above were allowed to cool and then frozen and stored in a -20°C freezer. After one week, the frozen fried chicken pieces were reheated in a 500W microwave oven for 60 seconds each.
  • the texture of the reheated fried chicken pieces was evaluated by 10 expert panelists according to the following criteria. In the evaluation, the texture of freshly cooked fried chicken pieces (Reference Example) obtained in the same manner as the above fried chicken pieces except that the coating composition was not applied was assigned a score of 4, and the texture of the reheated fried chicken pieces was evaluated based on this score. The average of the scores of the 10 panelists was calculated. The results are shown in Table 2.
  • Test Example 2 Except for changing the formulation of the coating composition as shown in Table 3, coated fried chicken pieces were produced in the same manner as in Production Examples 1-2 and 1-6, and evaluated in the same manner as in Test Example 1. The results are shown in Table 3.
  • Test Example 3 Coated fried chicken pieces were produced in the same manner as in Production Example 1-2, except that the amount of the mixed liquid containing the coating composition sprayed was changed to change the amount of the composition attached to the fried chicken (equivalent to the solid content) as shown in Table 4, and the pieces were evaluated in the same manner as in Test Example 1. The results are shown in Table 4.
  • Test Example 4 Commercially available fried donuts (French cruller type; approximately 40 g each) were used as the heated food.
  • the coating composition prepared in Test Example 1 (1) was applied in powder form to the heated food. Each composition was rubbed onto the entire surface of the donut in an amount of 4 g per 100 g of donut.
  • the donuts coated with the composition were deep-fried in oil heated to 160°C for 20 seconds to produce donuts coated with the composition.
  • the resulting coated donuts were allowed to cool and then frozen in a -20°C freezer. After one week, the frozen donuts were allowed to thaw naturally at room temperature of 25°C for 6 hours.
  • the texture of the thawed donuts was evaluated by 10 expert panelists using the following evaluation criteria.
  • the texture of the untreated commercially available fried donut (Reference Example) was assigned a score of 4, and the texture of the thawed coated donuts was evaluated based on this score. The average of the scores from the 10 panelists was calculated. The results are shown in Table 5.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Zoology (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Grain Derivatives (AREA)

Abstract

L'invention concerne une composition d'enrobage pour aliments chauffés qui doit être collée à la surface d'un aliment chauffé puis chauffée pour former un enrobage sur ledit aliment, la composition contenant un ou plusieurs amidons traités choisis dans le groupe constitué par les amidons traités à l'acide et les amidons traités thermiquement, et les amidons traités à l'acide et les amidons traités thermiquement ayant les propriétés (A) et (B) suivantes :　(A) Lorsque la viscosité d'une suspension aqueuse contenant l'amidon traité à l'acide ou l'amidon traité thermiquement est mesurée à l'aide du viscoanalyseur rapide (RVA) (ici, la suspension aqueuse contient 25 % en masse dudit amidon, et lorsque la viscosité est mesurée, la température de la suspension aqueuse est d'abord maintenue à 50°C pendant 1 minute, puis élevée à 95°C sur une période de 7 minutes et 30 secondes, puis maintenue à 95°C pendant 5 minutes), la viscosité maximale n'est pas supérieure à 2500 mPa·s ; et (B) l'absorbance de lumière d'une suspension aqueuse contenant l'amidon traité à l'acide ou l'amidon traité thermiquement (la suspension aqueuse contenant 0,5 % en masse dudit amidon) est de 0,6 ou plus à 660 nm.
PCT/JP2024/008567 2024-03-06 2024-03-06 Composition d'enrobage pour aliments chauffés Pending WO2025186953A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
PCT/JP2024/008567 WO2025186953A1 (fr) 2024-03-06 2024-03-06 Composition d'enrobage pour aliments chauffés

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PCT/JP2024/008567 WO2025186953A1 (fr) 2024-03-06 2024-03-06 Composition d'enrobage pour aliments chauffés

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WO2025186953A8 WO2025186953A8 (fr) 2025-10-02

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Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2004290023A (ja) * 2003-03-25 2004-10-21 Showa Sangyo Co Ltd 揚げ物およびその製造方法
WO2019107539A1 (fr) * 2017-11-30 2019-06-06 日清フーズ株式会社 Procédé de production de produit alimentaire en croûte
WO2019107538A1 (fr) * 2017-11-30 2019-06-06 日清フーズ株式会社 Procédé de production de produit alimentaire frit à croûte

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2004290023A (ja) * 2003-03-25 2004-10-21 Showa Sangyo Co Ltd 揚げ物およびその製造方法
WO2019107539A1 (fr) * 2017-11-30 2019-06-06 日清フーズ株式会社 Procédé de production de produit alimentaire en croûte
WO2019107538A1 (fr) * 2017-11-30 2019-06-06 日清フーズ株式会社 Procédé de production de produit alimentaire frit à croûte

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